Saturday, February 12, 2011

Porky Pizza

This post is part of The Great Pizza Experiment.

Crushed pork rinds have made their way into numerous low-carb recipes. I've seen them used in place of breadcrumbs in many uses: as an outer breading for baked cutlets, a binder for meatloaf, even as a turkey stuffing! I figured I ought to include a pork rind recipe in my pizza trials. This recipe is from Genaw, though I believe it was originally posted here.

Thick or thin crust: Thin
Taste: 6. It really depends on how you feel about pork rinds. It does retain some pork rind flavor, so if you hate them, you probably won't like this pizza. However, it is certainly not overpowering, just detectable. I love those salty fried bits of pig skin so I liked it!
Texture: 4. Here's the problem: for most low-carb pizza crusts, you want to really cook the hell out of them until they're almost burnt, in order to get crispy. However, burnt pork rinds are horribly bitter, so I was a little timid with the oven time. It came out a little bit floppy and less crisp than I'd ideally like, although it was still something that I could easily eat with my hands. However, I think that this has potential to be a GREAT substitute for tortillas, particularly for quesadillas. Stay tuned for that!
Realness: 5
Ease of preparation: Easy for the most part, though spreading out the batter was annoying.

PORK RIND PIZZA (Via http://www.genaw.com/lowcarb/mushroom_onion_pizza.html)
Serves 1

INGREDIENTS
  • 1/2 oz (weight) pork rinds (about 1/4 cup crushed), ground in a food processor or crushed finely with a mallet.
  • 1 oz (weight) parmesan cheese (Ed note: If you don't eat dairy, you could probably substitute almond flour, though I make no guarantee!)
  • 1 egg, beaten (or 2 egg whites, or 1/4 cup liquid egg whites or egg substitute. I will probably use egg whites next time, I think they make a crispier crust than whole egg)
  • 1/2 tsp Italian seasoning
  • Sauce, cheese, and toppings of your choice
DIRECTIONS
  1. Combine the crust ingredients in a bowl.
  2. Line a 9" pie plate with parchment paper (I traced the bottom of the pan on a piece of parchment, then cut it out). Spread the batter onto the lined pan using damp hands. It may not spread all the way out to the edges, but get it as thin as you can without creating holes.
  3. Bake at 350 degrees for 10-25 minutes or until browned (the original recipe said 10 minutes, I baked it for 25). 
  4. Top with sauce, cheese, and toppings of your choice. Broil until cheese is bubbly.
NUTRITION
(Whole recipe, crust only, using egg whites)
237 calories, 13g fat, 2g carbohydrates, 27g protein

4 comments:

april said...

That has amazing stats! And I just so happen to have the ingredients...sweet!

Erica said...

Let me know if you try it! I love a girl who has pork rinds on hand ;) Bulking phase FTW!

Anonymous said...

it was good. I added a 1/4 tsp of baking pwd. and it had a bread like consistancy. I did not measure the pork rind pwd. or the parmesean cheese. I just added the 2 pwds to the jumbo size raw egg until it seemed like nearly a thick dough. It cooked quickly in the toaster oven on "oven" function. I used pesto sauce as sauce since tomatoes have carbs. this was a zero carb pizza. There are some zero carb moz. cheeses out there, read labels. Mine are a common brand moz. cheese "stick" which I minced small in the food processor. It was a success. Thanks for the recipe base, I really apprectiate it. next time I'm going to add butter to the dough, too, it was a little dry, but good for zero carb.

Erica said...

@Anon: Thanks for the feedback! Baking powder is a good idea; I thought this crust (unleavened) was particularly flat, so I may try that.

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